Savory Summer Snacks

Like most marinated vegetable dishes, this one is best made a day ahead of serving. It will keep, refrigerated, for about a week. See the recipe for Marinated Zucchini »

Ordinary balsamic vinegar and a pinch of sugar in the syrup accompanies these seared asparagus stalks. See the recipe for Seared Prosciutto Asparagus »

These simple fritters are a favorite Cuban snack. See the recipe for Yucca Fritters »

The simple combination of creamy goat cheese and avocado is a delicious sandwich-topper.

Crab Spring Rolls

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This quick-pickled cucumber is a classic Chinese dish. This version of the recipe, from Saveur contributor Pang-Mei Natasha Chang’s story “The Welcoming Table,” is based on one made by her aunt, Constance D. Chang, who owned five popular Chinese restaurants in Japan in the 1960s. See the recipe for Smashed Cucumbers with Ginger »

The recipe for these savory pickles is based on one that appears in Pickled: Preserving a World of Tastes and Traditions by Lucy Norris (Stewart, Tabori & Chang, 2003). See the recipe for Russian Pickled Watermelon »

Ripe cherry tomatoes add sweetness to crostini topped with fresh ricotta.

The combination of lemon zest, flavorful olives, and refreshing mint gives this crostini a Mediterranean twist.

Only a hint of garlic and parsley are needed to season these earthy rich mushrooms. See the recipe for Grilled Mushrooms »

One of our favorite ways to use tangy marinated artichokes is for crostini.

The appeal of this hors d’oeuvre, which prominently features luck-bearing black-eyed peas, comes from the bright contrast of earthy and tangy flavors.

Sage Potato Chips This whimsical snack is served at New York’s Blue Hill at Stone Barns. See the recipe for Sage Potato Chips »

Hot sauce and worcestershire sauce season the cheesy filling for this dish.

This dish is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and cold beer.

The addition of diced mangoes to a puree of roasted chiles delivers heat-defying bursts of sweetness to this deliciously spicy salsa.

See the Recipe

This easy appetizer can be served warm or chilled. See the recipe for Marinated Mushrooms »

In Greece, these flatbreads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.

This meze of stuffed grape leaves is served with a cucumber-yogurt sauce.

Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature. Get the recipe for Zucchini Fritters (Kolokitho Keftedes) »

Deviled foods get their name from the fact that they benefit from the addition of an assertive ingredient, such as horseradish or chiles, or in this case pickled jalapeño.